I'll share my recipes if you'll share yours, September 7, 2010

13 years ago

Deep Fried Dill Pickles

Allrecipes.com

"Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers."

Original Recipe Yield 12 servings

Ingredients

â¢ 2 eggs

â¢ 1 cup buttermilk

â¢ 1 tablespoon Worcestershire sauce

â¢ 1/2 teaspoon vinegar-based hot pepper sauce

â¢ 3/4 teaspoon cayenne pepper

â¢ 1/4 teaspoon seasoning salt

â¢ 1/4 teaspoon garlic powder

â¢ 1 cup cornmeal

â¢ 2 1/4 cups all-purpose flour

â¢ 1 teaspoon salt

â¢ 3/4 teaspoon ground black pepper

â¢ 1 (32 ounce) jar dill pickle slices

â¢ 1 cup vegetable oil for deep frying

â¢ salt and pepper to taste

Directions

. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.

2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.

3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

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Comments (9)

Jasdip
13 years ago
This is a recipe we like, using boneless chicken breasts.

Breaded Chicken Breasts
3 chicken breasts
1/2 cup butter, melted
1/2 tbsp dijon mustard
1/2 tbsp worcestershire
1 clove garlic, minced
1/2 cup bread crumbs
1/8 cup parmesan cheese

Combine butter, dijon, worcestershire and garlic in a bowl.
Combine bread crumbs and parmesan on a plate.

Dip chicken in butter mixture, then roll in crumbs. Bake at 375 degrees 45 minutes.
nicole__
13 years ago
Bugs Bunny Cookies
It's a soft cookie made with carrots or can be made into bars

2 Cups all purpose flour
2 tsp baking powder
3/4 cup margarine,melt to a liquid
4 cups peeled & grated carrots(2 lbs)
1/4 cup pecans or walnuts diced fine
1 cup powdered sugar
1 tsp vanilla

* 2 cups powdered sugar; for rolling in later

Mix margarine, sugar & vanilla. Then add carrots. Slowly add pecans & flour. The dough will be sticky. Wet a teaspoon and put heaping spoonfuls onto an ungreased cookie sheet. Bake on an ungreased cookie sheet @ 350 for about 15 minutes until golden brown. Roll in powdered sugar while warm. The texture of the finished cookie is soft and dotted with orange. This can be made into bars if you put it into a 9 x 13 pan. Then sprinkle powdered sugar on top.
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I'll share my recipes if you'll share yours, September 12, 2010
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I'll share my recipes if you'll share yours, September 9, 2010
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Cowboy Cookies You can customize it to your own tastes. Looks easy, and good! 1 cup sugar 1 cup brown sugar (light or dark) 1 cup shortening 2 large eggs, beaten 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1â2 teaspoon salt 2 cups old-fashioned rolled oats (not quick-cooking) 1-1/2 cups mixed morsels and/or nuts of your choice (see Tip) 1 Center a rack and preheat the oven to 350F. Trim the parchment paper to fit the baking sheets; you will thank me later. Using parchment paper instead of greasing the baking sheets makes for a SUPER easy cleanup. 2 Combine the sugars and shortening in the bowl of a mixer, and beat on medium speed until blended. Add the eggs and beat until blended. Add the vanilla extract and beat briefly. 3 In a separate bowl, dry whisk the flour, baking soda, and salt together. Add to the creamed mixture, beating on low to medium speed to blend. 4 Add the oats, beating until they are mixed into the dough. 5 Add no more than a total of 1-1/2 cups of morsels, nuts, and dried fruit. 6 Drop the cookies by the teaspoon onto the baking sheets: youÂll get about 9 per sheet. 7 Bake 1 sheet of cookies for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven, and put in the other sheet of cookies. 8 Use a spatula to transfer the baked cookies to a cooling rack. Let the baking sheet cool for 5 minutes, then measure out the next batch of cookies. When the parchment paper comes out browning around the edges, replace with a new sheet of paper. Tip: Try 3/4 cup bittersweet chocolate morsels and 3/4 cup hazelnuts. Or 1/2 cup walnuts, 1â2 cup dried cherries, and 1/2 cup butterscotch chips. Go for 1 cup raisins and 1/2 cup white chocolate. These are just suggestions. Do what you like. ItÂs your cookie!
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I'll share my recipes if you'll share yours, September 24, 2010
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This recipe looks good, but I would use canned salmon. Salmon Burgers with Dill Tartar Sauce Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers. Dress them with spinach, tomato, and a creamy dill sauce. Serves 4 1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled 1 small shallot, finely diced (about 2 Tbs.) 1 Tbs. capers, rinsed and chopped 1 tsp. Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1/3 cup dill pickle relish 2 Tbs. chopped fresh dill 2 Tbs. fresh lemon juice, more to taste 2 Tbs. olive oil 1 cup lightly packed baby spinach (about 1 oz.) 1 small red onion, cut into thin rings 1 large tomato, cut into 8 thin slices 4 hamburger buns, split and toasted Put half of the salmon in a food processor and pulse until itÃ¯Â¿Â½s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper. Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours). Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator. Heat the oil in a large (12-inch), nonstick skillet over medium-high heat until itÃ¯Â¿Â½s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook until browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes. Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.
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I'll share my recipes if you'll share yours, September 11,2010
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It must be pumpkin recipe day! I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago. I adapted it somewhat. Pumpkin Muffins.......makes 12 preheat oven to 400 F. 1.5 cups all purpose flour 0.5 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon or to taste 1/4 teaspoon salt 1/2 cup (one stick) butter (I used the real stuff.) 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8. 2 teaspoons agave nectar 2 Tablespoons milk- I used non-fat) 1 tsp. real vanilla Streusel topping: 1/4 cup butter- I used Smart Balance 1/3 cup more or less brown sugar 1.5 tsp. ground cinnamon 1/4 more or less oatmeal 2 Tablespoons whole wheat flour 1/3 cup chopped pecans more or less Mix together well...using a fork or your fingers until well blended. 1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside. Grease muffin tins well or use lines. (I don't use liners.) Preheat oven to 400 F. 2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well. Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick. Add the dry ingredients and stir until blended but do not over mix. 3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter. After all the batter is used add more struesel topping on top. Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack. These freeze well.
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Marilyn Sue McClintock
13 years ago
Pan Coating For Muffins, Cakes or Cup Cakes

1/2 cup flour
1/2 cup vegetable shortening
1/2 cup vegetable oil

Mix all well with a hand mixer and store in a container with lid. Use at room temperature. Use a pastry brush to apply to your muffin or cake pans. You do not have to grease and flour your pans when using this.

Sue
patti43
13 years ago
I never was a fan of bread pudding so I don't know why I tried this recipe. It's delicious (maybe it's the whiskey sauce) and the top beautiful, thanks to the honey. You could make a vanilla/caramel sauce if you don't want the whiskey.

BREAD PUDDING WITH WHISKEY SAUCE

1 (16 oz.) loaf French bread
3 c. milk
1 c. cream sherry
3 large eggs, beaten
2 c sugar
2 Tbsp butter, melted
2 Tbsp. vanilla
1 c. raisins
2 Tbsp. butter, melted (this is correct)
1/2 c. honey

Break bread into small chunks and place in a large bowl. Add milk and sherry; soak 10 minutes. Stir until thoroughly mixed. Combine eggs, sugar, 2 Tbsp. melted butter and vamilla. Add to bread mixture, stirring well. Stir in raisins. Spoon mixture into lightly greased 12x8x2" pan. Combine 2 Tbsp. melted butter and honey; pour over pudding. Bake at 350 degrees for 45 minutes or until set. Serve with whiskey sauce. Serves 10 to 12.

Whiskey Sauce:

1/2 c. butter
1 c. milk
1 c. sugar
2 Tbsp. cornstarch
1/4 c. cold water
3/4 c. bourbon (I use Jack Daniels)

Combine butter, milk and sugar in a heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water. Stir well. Add to butter mixture. Add bourbon and bring mixture to a boil over medium heat; cook 1 minute. Yield: 2-3/4 cups
Jasdip
13 years ago
Patti, the pudding sounds awesome. I had bread pudding once, years ago and loved it. Don't know why I never make it.

Do you use fresh or old bread? Can you use the heels or is it better not to?
pattico_gw
13 years ago
the best bread pudding I've ever eaten was at a local restaurant that some friends of our owned. They made it with their day old sweet rolls. Some with nuts, raisins , glaze, cinnamon...you name it. But I don't think they ever used jellied rolls.
glenda_al
13 years ago
been serving this, couple of years, in the fall

Caramel Apple Cocktail

6 servings
1 tablespoon cinnamon sugar
1 lemon wedge
1 1/2 cups apple cider
6 tablespoons butterscotch schnapps
1 (750 ml) bottle sparkling wine, chilled
6 maraschino cherries

Spread cinnamon sugar onto a small plate or saucer. Run the lemon wedge along the rim of 6 champagne glasses, then dip the rims into the cinnamon sugar.
Combine apple cider and schnapps in a measuring cup.
Divide evenly among prepared glasses. Divide sparkling wine among glassses.
Garnish with cherry.
User
13 years ago
I got all these recipes from a close friend,
they are all T & T

Chocolate Peanut Butter Pie

2 cups 10 xxx sugar
2 1/2 cups milk
1 cup p-nut butter (smooth)
1 pkg. (3.4oz)chocolate pudding mix
1 8" pie crust
2 cups of cool whip

Mix sugar & 1 cup of p-nut butter
together and press into cooled pie shell. Mix milk, pudding
mix & the other 1/2 cup of p-nut butter together & pour into
pie shell, cover with cool whip, cool, then serve. Yield 8 slices
-----------------

Homemade Bleu Cheese Dressing
3/4 cups blue cheese
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.
-----------------

Homemade 1,000 Island Dressing

1 cup mayonnase
1 T. parsley
2 T. sweet pickle relish
2 T. chili sauce
1 t. finely chopped onion
1/2 paprika
1 finely chopped boiled egg

Mix all ingredients together well. Makes 1-1/4 cups. Can be doubled or tripled.

-------------
Homemade French Dressing

1 cup of veggie oil
1 t. salt
1/2 dry mustard
1/4 cup vinegar
1/4 c lemon juice
1/2 t. paprika
Mix all together well. Can be doubled or tripled.
patti43
13 years ago
Jasdip, old bread or heels is fine. I use a whole loaf of unsliced French bread and use all of it. I usually have it a few days before I get around to making it. I think the sherry also gives it a good flavor.

Pattico, I have a recipe that uses old doughnuts but I haven't made it. Maybe I'll try it. I think my recipe uses Krispy Kreme, which would be a sugar rush for sure :0

I'll share my recipes if you'll share yours, September 7, 2010

Comments (9)

Jasdip

nicole__

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